Salmon, spinach, and wild garlic lasagna

Salmon, spinach, and wild garlic lasagna – a delicious recipe that combines the fine flavors of the sea with the freshness of vegetables, perfect for transforming leftover salmon from a previous meal into an elegant main course. This recipe is not only tasty but also healthy, rich in nutrients, and can be prepared in a reasonable time, offering 6 generous servings of flavor.

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 6

Necessary ingredients:

*For the lasagna:*
- 400-450 g grilled salmon (deboned)
- 15 sheets of lasagna (preferably fresh or store-bought)
- Butter (for greasing the dish)
- 250 g grated cheddar cheese

*For the white sauce:*
- 30 g butter
- 2 tablespoons olive oil
- 2 tablespoons flour
- 400-450 ml milk (preferably warm)
- 2 tablespoons sour cream or full-fat Greek yogurt
- 2 pinches salt
- 2 pinches freshly grated nutmeg

*For the filling:*
- 2 tablespoons olive oil
- 1 large bunch of wild garlic (washed and sliced)
- 200-250 g frozen spinach (without thawing in advance)
- Salt and freshly ground pepper, to taste

*For the topping:*
- 1 egg
- 2-3 tablespoons milk
- A few chives (finely chopped)
- Mint (optional)

*For serving:*
- Grated parmesan
- Lemon-infused oil (optional)

Step by step:

1. Preparing the lasagna sheets:
Start by boiling the lasagna sheets. Put salted water in a pot and bring it to a boil. When the water is boiling, add 2-3 sheets of lasagna and boil them for 1-2 minutes. This step helps prevent the sheets from sticking together, ensuring that each layer will be easy to handle. After boiling, remove the sheets and let them cool on a clean towel.

2. Preparing the white sauce:
In a pan, heat the olive oil and butter over medium heat. Add the flour and whisk with a whisk, letting it cook for 2 minutes to eliminate the taste of raw flour. Gradually incorporate the hot milk, stirring continuously until the sauce becomes creamy. Season with salt and freshly grated nutmeg, being careful not to add too many spices, as the sauce will absorb the flavors of the salmon.

3. Finalizing the sauce:
Once the sauce has reached the desired consistency, add the sour cream and mix well. Allow the sauce to cool slightly, then fold in the deboned salmon, stirring gently to avoid breaking the salmon pieces too much.

4. Preparing the vegetable filling:
In a separate pan, add 2 tablespoons of olive oil and add the sliced wild garlic. Cook for 1 minute, then add the frozen spinach. Cover the pan and let it cook on low heat until the spinach is completely thawed and the wild garlic has softened. Season with salt and freshly ground pepper to enhance the flavors.

5. Assembling the lasagna:
Preheat the oven to 170°C. Grease a baking dish with butter to prevent sticking. Lay down a first layer of lasagna sheets, followed by half of the spinach mixture, then half of the white sauce with salmon. Sprinkle a generous layer of grated cheddar cheese. Continue with another layer of lasagna sheets, the spinach mixture, the white sauce, and cheddar cheese. Finish with a final layer of lasagna sheets.

6. Preparing the topping:
In a small bowl, beat the egg with 2-3 tablespoons of milk and evenly brush the top layer of the lasagna. Sprinkle the remaining cheddar cheese and finely chopped chives. Cover with aluminum foil and place in the oven for 40 minutes.

7. Finalizing:
After 40 minutes, remove the aluminum foil and let the lasagna brown for an additional 5-10 minutes. Once done, remove from the oven and let it cool slightly before slicing. Serve with grated parmesan and, if desired, add mint leaves and lemon-infused oil for an extra touch of freshness.

Useful tips:
- If you don't have grilled salmon, you can use fresh salmon or even fillets of white fish. Make sure to season it well before cooking.
- The lasagna can be prepared a few hours in advance and left in the refrigerator. It may even taste better as the flavors meld together.
- This recipe pairs perfectly with a dry white wine or a fresh mint lemonade.

Nutritional benefits:
Salmon is an excellent source of omega-3 fatty acids, essential for heart health and brain function. Wild garlic, considered a superfood, has antioxidant and anti-inflammatory properties, while spinach provides a generous dose of vitamins and minerals.

Frequently asked questions:
- Can I use whole grain lasagna sheets? Yes, whole grain sheets will add extra nutritional value and a richer taste.
- How can I make this recipe easier to prepare? You can use store-bought lasagna sauces to save time, but make sure to choose healthy options.
- What other vegetables can I add to the lasagna? You can experiment with zucchini, mushrooms, or broccoli, depending on your preferences.

This salmon, spinach, and wild garlic lasagna is not just a culinary delight, but also an ingenious way to recycle leftover fish. Whether you serve it at a family dinner or at a festive meal, it will surely leave an unforgettable impression. Enjoy your meal!